Description
These Buffalo Chicken Meatballs are a flavorful and spicy twist on a classic appetizer, featuring juicy ground chicken meatballs cooked to perfection and coated in a tangy buffalo sauce with a creamy ranch kick. Perfect as a party snack or a savory main dish, served with chopped scallions for a fresh finish.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon Frank’s Red Hot Original Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil (for frying)
- Chopped scallions (for serving) optional, to taste
Sauce
- 2 tablespoons butter
- 1/4 cup Frank’s Red Hot Original Sauce
- 1 tablespoon ranch seasoning (Hidden Valley recommended)
- 3/4 cup low-sodium chicken broth
- 1/2 cup sour cream
Instructions
- Mix the meatball ingredients: In a prep bowl, combine ground chicken, egg, panko breadcrumbs, Worcestershire sauce, Frank’s Red Hot Original Sauce, garlic powder, onion powder, and salt. Mix well using your hands, being careful not to overwork the mixture. It will be quite wet.
- Form meatballs: Shape the mixture into 1-inch meatballs, approximately 20 in total. Place on a parchment paper-lined baking sheet for ease of cleanup.
- Fry the meatballs: Heat olive oil in a skillet over medium-high heat. Fry the meatballs in two batches, turning frequently using tongs, until browned all over, about 5 minutes per batch. Add more oil for the second batch if needed. Transfer browned meatballs to a plate.
- Prepare the sauce base: If excess oil remains in the skillet, drain it but keep the browned bits. Remove skillet from heat briefly to cool slightly.
- Cook sauce: Reduce heat to medium. Add butter, Frank’s Red Hot Original Sauce, ranch seasoning, and chicken broth to the skillet. Whisk until smooth and let the mixture bubble for 1-2 minutes.
- Simmer meatballs in sauce: Return the meatballs to the skillet. Cook for about 5 minutes, stirring occasionally, until the meatballs reach an internal temperature of 165°F and the sauce thickens slightly.
- Finish with sour cream: Turn off the heat and stir in sour cream using two spoons until evenly combined.
- Serve: Plate the buffalo chicken meatballs and garnish with chopped scallions if desired.
Notes
- The sauce is fairly salty; for a lower sodium version, consider making homemade ranch seasoning.
- If the sauce thickens too much, add a splash of chicken broth to loosen it.
- Cooking times may vary depending on the size of your meatballs; use an instant-read thermometer to ensure they reach 165°F internally for safety.
